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Jun
3
answered black lager and diacetyl rest
May
29
comment Yeast starter left out of refrigerator, is it OK?
How long was it sitting out?
May
29
comment Is cold CO2 required for proper kegerator?
If you keep the tank outside, there's more room for beer inside!
May
26
comment Kegging vs. Bottling (force-carbonated), what's the difference in taste?
Agreed, but the answer was general, not specific to the question. That was why I downvoted.
May
26
comment Kegging vs. Bottling (force-carbonated), what's the difference in taste?
I had to downvote becasue of you do it properly there should be no difference in CO2 between keg and bottle.
May
24
answered Can I steep aroma malt
May
20
answered Stopping fermentation and then bottling
May
16
answered What to expect from champagne yeast?
May
16
answered Measuring Cup for Batch Sparging?
May
16
comment How to improve freshness bottled beer?
They won't necessarily become more carbonated, but that's the usual scenario with infection. Like I said, I'm guessing.
May
16
comment How to improve freshness bottled beer?
Primarily by taste, yes. Also if it continues to become more carbonated.
May
16
answered Does skunk off flavour go away?
May
16
answered How to improve freshness bottled beer?
May
15
comment Which is the superior air-lock liquid: Vodka or Star-San?
I started with vodka and when it ran out I switched to tap water. No problems. I use StarSan if I have some handy, otherwise it's water. Or foil over the top.
May
14
comment What is the potential of rock candi sugar?
There is a persistent idea that inverted sugar is easier for the yeast to break down. While that may hold true from a chemistry perspective, the reality is that yeast has no problem breaking down non inverted sugar. At any rate, the sugar will become inverted in the kettle due to the heat and acids present.
May
14
answered How to Sterilize Bung and Hole while Maintaining a Strong Seal?
May
14
comment What is the potential of rock candi sugar?
I just consulted Jamil's "Brewing Classic Styles". All the Belgian recipes that use sugar specify cane sugar and/or candi syrup. None that I read use rock candi.
May
14
comment What is the potential of rock candi sugar?
I can't think of any reason why candi sugar would be healthier for the yeast. It's simply regular sugar that has been crystallized. And I'm not aware of any variability on the composition of table sugar. How could it be "almost" inverted? Could you provide some examples? For the best info about using sugar in Belgian beers, refer to "Brew Like a Mink" by Stan Hieronymous.
May
14
answered What is the potential of rock candi sugar?
May
13
comment How to mash quickly?
Look better after the edit?